- 4 cups cooked tricolor spiral pasta
- 1 cup imitation crabmeat, chopped
- 1 cup Creamy Egg Salad
- 1 cup mayonnaise
- 1/2 cup shredded carrot
- 1 teaspoon dill weed
- 1/4 teaspoon salt
- In a bowl, combine all ingredients; mix well. Refrigerate until serving. Yield: 4 servings.
Originally published as Pasta Crab Egg Salad in Quick Cooking March/April 2002, p42
This recipe pairs well with a light white wine.
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